3 pork chops
2 med. tomatoes
1 egg
1 green pepper
Bread crumbs
Salt
Pepper
1 c. red wine
1 c. water
Dash of sage

Beat the egg. Dip the pork chops and bread them well. Sear in buttered skillet. Add chopped tomatoes, sliced pepper, wine, salt and pepper. Cover and simmer 30 to 35 minutes turning occasionally. Add water as needed to maintain enough gravy. Serve on rice. Serves 3.